Name: Belizean Coconut Rum Sweet Potato Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Caribbean
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 4 large eggs; 1 cup mashed cooked sweet potato; 1/2 cup coconut milk; 2 tablespoons dark rum; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup shredded coconut (optional); 2 tablespoons butter; 1/2 cup powdered sugar; 1 tablespoon dark rum; 1/2 teaspoon vanilla extract; 1–2 teaspoons coconut milk (if needed to thin)

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Belizean coconut rum sweet potato pound cake is a moist, rich, and deeply flavorful dessert that blends tropical warmth with comforting sweetness. It’s infused with mashed sweet potatoes, coconut milk, and a splash of rum, then finished with a buttery glaze that soaks right into every bite. I love how this cake delivers that perfect mix of dense pound cake texture with a soft, melt-in-your-mouth crumb and a unique Caribbean twist.

Why You’ll Love This Recipe

I love how this pound cake brings together cozy and exotic in such a natural way. The sweet potato keeps it incredibly moist, while the coconut and rum add depth and warmth that make it feel special. It’s the kind of cake that tastes even better the next day, and it’s perfect for holidays, gatherings, or anytime I want a dessert that’s both homey and tropical. And that glaze? Absolutely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated sugar
brown sugar
eggs
mashed cooked sweet potato
coconut milk
dark rum
vanilla extract
all-purpose flour
baking powder
salt
ground cinnamon
ground nutmeg
shredded coconut (optional, for texture)

For the glaze:
butter
powdered sugar
rum
vanilla extract
a bit of coconut milk (if needed to thin)

Directions

I preheat the oven to 350°F (175°C) and grease a bundt pan or loaf pan generously with butter and flour.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the mashed sweet potato, coconut milk, rum, and vanilla extract.
In another bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
I gradually add the dry ingredients to the wet mixture, mixing just until combined. If I’m using shredded coconut, I fold it in at this stage.
I pour the batter into the prepared pan and smooth the top.
I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, I prepare the glaze by melting butter and whisking it with powdered sugar, rum, vanilla, and a touch of coconut milk.
Once the cake is out of the oven and slightly cooled, I drizzle the warm glaze over the top so it soaks into the cake.

Servings and timing

This recipe makes 1 bundt cake or loaf cake, serving about 10–12 slices.
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes

Variations

I sometimes add chopped pecans or walnuts to the batter for crunch. For a stronger coconut flavor, I toast the shredded coconut before mixing it in. I’ve also made a non-alcoholic version by using coconut extract and rum extract instead of actual rum. When I want a layered effect, I swirl a bit of brown sugar and cinnamon in the middle before baking.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. The flavor deepens over time. To serve warm, I microwave a slice for 15–20 seconds or toast it lightly for crispy edges. This cake also freezes well—wrapped tightly and stored for up to 2 months. I thaw it overnight in the fridge and bring it to room temp before serving.

FAQs

Can I use canned sweet potato puree?

Yes, I use canned puree when I’m short on time. Just make sure it’s plain sweet potato, not sweetened or spiced.

What kind of rum works best?

I prefer dark or spiced rum for a richer flavor. White rum works too but has a lighter taste.

Can I leave out the rum?

Yes, I substitute with coconut extract and a splash of apple juice or water for the glaze. The cake still tastes great without alcohol.

Do I need to refrigerate the cake?

Only if I plan to keep it longer than 3 days. Otherwise, I store it covered at room temperature.

How do I keep the cake from sticking to the pan?

I make sure to butter and flour the pan thoroughly or use a baking spray with flour. Letting the cake cool for 10–15 minutes before turning it out also helps.

Conclusion

This Belizean coconut rum sweet potato pound cake is one of the most flavorful and unique cakes I’ve ever made. It’s moist, tender, and filled with warm spices, tropical richness, and just the right touch of rum. Whether I’m serving it for a special occasion or enjoying a slice with coffee, it always feels like a little getaway in cake form.